Grilled Steaks in Madeira Sauce
Ingredients
| 1 and 1/2 cups demi-glace (use our search engine for recipe) | ||
| 4 fillet Mignons | ||
| 2 tbs tomato paste | ||
| 1/4 cup beef stock (use our search engine for recipe) | ||
| 1/4 cup Madeira wine | ||
| 1 tbs butter | ||
| olive oil for brushing | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/2 lb button mushrooms, sliced |
Madeira wine sauce is a perfect accompaniment for this super tender cut of meat.
- Heat the demi-glace sauce. Add the tomato paste to the sauce and simmer for 5 minutes.
- Mix in the stock and simmer, skimming as necessary, until the sauce is syrupy in consistency, about 10 minutes longer.
- Whisk in the Madeira, mushrooms and butter and adjust seasoning.
- Season the steaks with salt and pepper and brush with a little oil.
- Grill or broil about 4 to 5 minutes on each side for medium rare.
- Gently reheat sauce.
- Serve the steaks with the sauce drizzled over.
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